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HOME-MADE PASTA

I love pasta! And the best one is of course freshly made one, a perfect pasta fresca!

I have used a pasta machine, which has tagliatelle and spaghetti attachment, but it is easy to hand cut your pasta as well, especially when you want to make ravioli, tortellini etc. So, it is really up to you to decide what you are in the mood for 🙂

HOME MADE PASTA

Recipe for 4 portions

Ingredients

4 eggs

400g durum wheat flour (semolina)

Instructions

Prepare your working surface so it is clean and dry.

Transfer the flour into working surface so it creates kind of a “mountain”.

Create a well in the middle of your flour mountain to look like a volcano ☺

Crack the eggs into the well and slowly start to beat them using a fork, trying not to touch the flour. Once yolks are mixed with whites, slowly start to incorporate the flour on the sides. Keep mixing it until you incorporate whole flour.

At this point you will have crumbs of dough.

Using your hands start to knead it all together until you get one large piece of dough.

Now it is all about working this dough. Knead it and stretch it, roll it and knead it again – for around 15 minutes. It is going to be hard but it is important for the dough to get soft, elastic and to have time to release the gluten.

Once your dough is ready, wrap it in a food wrap very well so it won’t dry and let your dough rest in the fridge for half an hour.

Divide the dough into to pieces (cover well the part which you won’t work on now). Using your hands flatten the dough.

If you are using a pasta machine, it has to be flat enough to past through the machine.

If you will be using a rolling pin, just roll the dough into a credit card thickness.

When using a machine, start from the thickest setting and roll your dough through it.

Now lower the setting and roll your dough again.

It will start to get longer and you might need to involve some family members to hold it for you ☺

Keep rolling the dough, changing the setting to lower and lower until the dough had a goof thickness.

Now it is best to cut it in half or even more pieces (depending how long you want your pasta to be).

Run it through the cutting attachment. Put pasta on a side (you can roll it into few “nests” so it won’t break.

Repeat with the remaining dough.

If you do not have pasta machine, then after rolling out the dough until proper thickness, roll it into a roll. Then cut it depending how thick you want your pasta to be, it can be tagliatelle or pappardelle but also thinner.

Heat water in a large pot. Add a generous amount of salt when it starts to boil.